The last long weekend of the summer has arrived, and that means making the most of the (hopefully) mild weather and spending time with family and friends.
And what better way to enjoy time together than over a delicious meal?
According to Christina Mouratoglou and Adrien Carré, authors of the new cookbook Mazi: Modern Greek Food, in Greece, every meal begins with a selection of mezedes — a variety of small dishes shared among a group and served with warm, crusty bread and refreshing, ice-cold ouzo.
Considering mazi means “together” in Greek, it’s a fitting title for this new book. It’s also the name of Mouratoglou and Carré’s London restaurant, which has been bringing people together to enjoy Greek food since 2012.
In the spirit of family time, we’re sharing the recipes for two of Mouratoglou and Carré’s favourite mezedes and a fresh, summery salad that pairs perfectly with these fresh dips and lagana, a traditional Greek flatbread. (Get the recipe for lagana here.)
Happy eating!
Tzatziki with a Hint of Garlic
What you need:
250 g cucumber
4 tsp table salt
2 kg strained Greek yogurt
35 ml red wine vinegar
1 small bunch of dill, chopped
100 ml extra-virgin olive oil, plus an extra drizzle to garnish (optional)
1 garlic clove, finely chopped
fronds of dill, to garnish (optional)
How to make it:
Serves 10.
Fish Roe Mousse Tarama
What you need:
100 g fluffy-textured potatoes, such as russet
1 small white onion, halved and sliced into moons
90 g smoked cod roe (white tarama), plus extra to garnish
4 tbsp freshly squeezed lemon juice
40 ml water
1 ice cube
400 ml sunflower oil
fronds of dill, to garnish
How to make it:
Serves 6.
Figs, Warm Talagani & Baby Leaves with Rakomelo Vinaigrette
What you need:
400 g mixed baby salad leaves
4 fresh figs or 300 g dried figs, stems removed and diced
1 pear, peeled, cored and diced
250 g talagani cheese
handful of hazelnuts, crushed and (ideally) toasted
salt
For the Rakomelo Vinaigrette:
1 tbsp Greek raki or tsipouro, plus an extra 4 tsp
10 g honey, plus an extra 35 g
1 clove
small piece of a cinnamon stick
3 ½ tbsp balsamic vinegar
20 g Dijon mustard
5 tbsp extra-virgin olive oil
5 tbsp sunflower oil
salt and pepper
How to make it:
Serves 4.
Get the book: